By Tashi McQueen
AFRO Staff Writer
[email protected]
Black Restaurant Week, a campaign that spotlights local Black-owned restaurants throughout the United States, returns to Baltimore for a fifth year.
“It invites diners to support Black-owned restaurants, food trucks, caterers and bartenders by offering special menus, partnerships, grants and business‑development opportunities,” said Warren Luckett, co-founder of Black Restaurant Week. “The focus is on showcasing the true diversity of Baltimore’s Black food scene, highlighting different cuisines like Caribbean, African, Creole, vegan and fusion. We look for businesses that offer authentic stories, quality food and strong community ties, prioritizing those that benefit most from extra exposure.”
Black Restaurant Week, which aims to boost visibility, foot traffic and economic sustainability for Black‑owned culinary businesses in Baltimore, takes place from July 13-27 this year.
In the 10 years the campaign has been around, it has supported over 5,000 people and their culinary businesses. The campaign helps people by providing a 10-or 14-day marketing blitz that business owners may not otherwise be able to afford. This marketing technique includes social media, print and online content and public relations services.
Luckett said Black Restaurant Week selects participating restaurants through an open call and active outreach to ensure a wide range of Black-owned culinary businesses are able to participate, from food pop-ups to fine dining.
Elisa Milan, co-founder of The Empanada Lady, reflected on what participating in Black Restaurant Week has meant to her.
“Participating in Black Restaurant Week is more than a marketing opportunity—it’s a moment of reflection and recognition,” said Milan. “It’s a platform that has helped amplify my voice and my food, putting The Empanada Lady on the map for people who might not have otherwise discovered us. It’s driven traffic, media attention and connections that have turned into lasting community relationships.”
The Empanada Lady is located at 10 South St. in Downtown Baltimore, where they serve Puerto Rican-style empanadas, salmon bites, specialty drinks, wings and more.
Milan explained how as an Afro-Latina woman in the culinary business, she has had to “kick down doors that others walked through,” and demand respect with her work ethic and consistency.
“There’s power in turning ‘no’ into motivation—and in Baltimore, we make something out of nothing every day,” said Milan.
Luckett expressed how important this work has been as the federal disinvestment of equal opportunity initiatives has swayed the private sector to follow suit, adversely impacting local Black-owned businesses.
“While the equity, diversity and inclusion backlash has raised challenges, Black Restaurant Week continues by leaning into local partnerships, emphasizing Baltimore’s rich culinary culture, and working with private sponsors who remain aligned with the event’s goals,” said Luckett.
Milan acknowledged what opportunities like Black Restaurant Week can do for the future of Black-owned culinary businesses.
“Black Restaurant Week pushes our stories and our flavors into the spotlight, helping to shift the narrative and the market share,” said Milan. “It makes it clear that we belong here, and we’re not going anywhere.”
With the help of Black Restaurant Week, The Empanda Lady’s success has skyrocketed but Milan’s not planning to stop there.
“A food truck is in the works, and I’ve got my eyes on D.C. for our next location,” said Milan. “I’m also deepening our roots here—more community partnerships, cooking classes, mentorship programs. This isn’t just about feeding people. It’s about building something that lasts.”